Wednesday, February 25, 2015

Gourmet(?!) Tuyo In Oil

Madear and Fadear sent us so many packs of tuyo and tinapa, but the former was so salty, medyo naawa ako sa kidneys namin. Ayoko namang itapon. Waste not, want not. And you know me, Ms. Make Do, Ms. Improvise, Ms. I-have-a-solution-for-that. My (delicious) solution? Gourmet tuyo in oil.1. Lightly fry the tuyo in corn oil. (You can use canola or sunflower or any other oil that doesn't taste nutty). After frying, let the tuyo soak in oil. I did that to get as much salt off as possible. Then I drained the oil.

2. Remove the scales by firmly holding it by the tail and running a knife just underneath the scales from above the tail going up toward the head. If properly fried and soaked, it should be easy to remove. After removing the scales, fillet and remove the bones. Arrange the fillets in a bottle.

3. In a saucepan, add a bit of oil and sauté minced garlic. When the garlic is transluscent, add sun-dried tomatoes, chili flakes, ground pepper, whole black pepper, and olives. You can add capers as well. Be sure to wash the olives to remove the saltiness. Turn down the heat to avoid burning the garlic. Add half a cup of corn oil, half a cup of olive oil, and one-third cup of vinegar. Let this simmer for a few minutes. Turn off the fire and let the mixture cool.

4. Pour over the tuyo fillets. Let it rest a bit to let the flavor of the oil seep through the fillets.